French-born Daniel Tourancheau has been appointed Executive Chef at Market Square Restaurant in Launceston.

His introduction to the industry was at the tender age of 16 when Daniel was seeking casual employment to earn pocket money…he applied for a waiter position at Le Relais de la Dinanderie in France, however when he arrived the position had already been filled. Instead he was offered a trial as a kitchen-hand and once he stepped foot into the kitchen, he never looked back.

Twenty years later, Daniel has worked his way up the ranks and around the world. He was classically trained in France, then worked his way across the coast of America, to the capital of the United Kingdom, North Island of New Zealand and aboard international cruise ships.

“I’ve had the opportunity to cook in many different countries for many different cultures, I’ve developed my skills by learning from some of the best chefs in the industry and I’ve discovered that creating new flavours and inspiring dishes is my true passion,” Daniel said.

A career highlight for Daniel was the privilege of being Chef de Partie at France’s La Bonne Auberge when the team was awarded a Michelin Star.

After visiting Tasmania on his honeymoon recently, Daniel fell in love with the state and its fresh local produce….this prompted his move to Launceston.

Now as the Executive Chef at Market Square Restaurant, Daniel is combining classic French flavours with traditional Australian cuisine using local Tasmanian produce to deliver fresh new flavours in the heart of Launceston. “I want each and every plate to express my passion for the dish and the freshness and quality of the local produce, without being overworked. I keep it simple to bring out the best flavours in the food,” Daniel said.

This is precisely what Daniel has achieved with the introduction of a new, eclectic and seasonal menu at Market Square Restaurant which currently features homemade baguette; avocado & crème fraiche roulade; Moroccan spiced quail; cotechino, baby spinach & mushroom feuillete; Duck breast tarragon; Lamb rack braised parsnip & carrot; and cotechino ,baby spinach & mushroom feuillete; and Grilled green tiger prawns marinated in lemon grass, garlic & ginger.

Daniel’s new tapas style dessert menu is an ideal treat for the “sweet tooth” with homemade fruit tartlet; rhubarb, pear and almond cake; passionfruit & mango crème brulee; Bailey’s chocolate truffle, homemade tiramisu and crèpe Suzette.